Place the berries, sugar, butter and berry brandy in a sauté pan and bring to a simmer on medium heat. Cook until berries begin to soften. Turn heat up to high for 1 min; then shut it off and add the dark rum. Immediately turn it back on med – high and carefully tip the pan to ignite the rum (always keep the bottle away from the open flame). When flames go out the berries are `done. Place ½ of a biscuit on each plate and top with the warm berry sauce. Top with light whipped cream and garnish with fresh (uncooked) berries and a mint leaves)